This classic Middle Eastern lentil soup is also known as shorabet adas. It is incredible how a few simple ingredients make such a phenomenal dish. This soup is vegan, naturally gluten-free, and super easy to prepare. My mom often made this or freekeh soup, especially during Ramadan growing up. I now do the same for my family. It has such great flavor and a smooth velvety texture. We love to serve this with crispy pita chips and a fresh squeeze of lemon.
Almost every region has its own take on this lentil soup. Some may add potatoes; others may prefer it porridge-like. There is no right or wrong. However, this is the way my Palestinian family has always made it and enjoyed it. All you need are a few basic ingredients and seasonings and you will have a delicious soup ready in no time.
What lentils are used in this Middle Eastern Lentil Soup?
For this soup, red lentils are used instead of the brown or green variety. This gives it its traditional taste and color, unlike other lentils, which have a different texture, taste, and longer cooking time. You can find red lentils in almost any market especially ethnic grocery stores.
How is this soup served?
Typically, this is served with fresh lemon wedges and pita chips. The pita chips offer a crispy textural component to the dish, making it more hearty. You can see how I make homemade baked pita chips in my fatteh recipe. This would be added before serving, so it doesn’t get soggy. The fresh lemon should also be squeezed over the top to your liking just before serving. I enjoy lots of lemon with this soup because of its acidity and freshness.
Red Pepper Soup from my friend Amina’s blog
Let me know what you think of this Middle Eastern red lentil soup when you give this recipe a try by leaving a rating and review below!
Creamy Lentil Soup
- 1.5 cups Red Lentils
- 6 cups Water or Vegetable stock
- 1 Bouillon Cube
- 1 cup Carrots chopped
- 1 Onion chopped
- 2 Garlic cloves chopped
- 1 tbsp Olive oil
- Salt & Pepper to taste
- 1 tsp Cumin
- 1/2 tsp Turmeric
What to serve this soup with:
- Lemon wedges
- Pita chips
- In a pot, add the olive oil. To that, add the onions, garlic, and carrots. Add salt and pepper to this and then saute for 5 minutes until fragrant.
- To that, add the lentils and saute for a few minutes. Season with the cumin, turmeric, and crushed bouillon cube. Mix together.
- Add the cooking liquid and bring this mixture to a boil. Once it reaches a boil, bring down to a simmer. Let this cook for about 25 minutes until the carrots are tender.
- Once tender, use an immersion blender to puree this soup until creamy. If you do not have an immersion blender, then pour the contents of the soup into a regular blender for a minute until smooth.
- Enjoy with crispy pita chips and fresh lemon juice!